$-anc seeds of diil are uscd aenncenen may be we
3h.or to cook with fish. Leaves or the whole poo
~ “s may be used. to flavor dill pickles. a ee anne

Fennel ~ Has a sila hot flavor. Both seeds and leaves arév
Seeds may be used ‘as is Sin |
baked fruit. Leaves o& ¢ be boiled with fish.

Marjor - May be saat bene Pie irdry for flavoring oll
and ragouts ; and in plas. 9 reat and fi :
Tarrago y. Biisee have a hot, vas ent thate “Valiiablé to’
alads and sauces. ot, pungent ts rtar sau 1

led with gherkins. Used to flavor vinegar: ~ re: f=, +

mber of spices combined,in proper propor-
~ tion to give a distinct flavor to such dis be oe of
fs * all kinds, 48 ppnasltang and ae te
Chives - Leaves sed é ; many way

cream cheese, in sealants, .

dishes. Mild flavor of cnio A. +,
ve ff ae “y ¢ :’

ed in salad,
Ps, and in fish

toserve with bland foo
foods having distinct

C res. Vie a 4

°
* is

vor,

Be ge

ature acid, generally acetic acid. Used

ssetable which combines agrees
ables, and some fruits - and orange;
meat t and fish. Tender young tops may be minced

. and used a as a garnish for soups and,salads. . aden an we
ee He ee »y yy :
Sage - Used fresh and drie used “in poultry an
stuffings; in sausa . ally all’meat combina
theese and veg ations, as in vegetable lo:
; yr curry = flowers sometimes used in salads. -_ .,
ay — Seeds hate a spicy smell ands iste
t, in cakes, breads d: saue be

Rape af ian red pepper. Brig

SS
2 ae.
&

_ use at and vegetable salads. In sou :
“and iol As a garnish for arog cream cht is
or soc